Sweet Pepper Cornbread Muffins

Ingredients

• 1¼ cups cornmeal
• 1 cup all-pupose flour
• ¼ cup Italian parsley, fresh, chopped
• 1½ tsp. baking powder
• ¼ tsp. sea salt
• 2 eggs
• 1½ cups buttermilk
• 2 Tbsp. butter, melted
• ½ cup Crescendo™ Sweet Pointed Peppers, chopped

Instructions:

1. Grease or line muffin cups with paper liners; set aside.
2. In large bowl, whisk together cornmeal, flour, parsley, baking powder, baking soda and salt.
3. In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients. Sprinkle with Crescendo™ peppers; stir until moistened. Spoon into prepared cups.
4. Bake in center of 400°F oven until tops are firm to the touch (about 25 minutes). Let stand for 2 minutes.
5. Serve warm or transfer to rack and let cool.

Make-ahead and store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in an airtight container for up to 2 weeks.